Consumer perception and use of iron fortified foods is associated with their knowledge and understanding of nutritional issues

Aim

We hypothesised that consumer perception on iron fortified foods and consequent introduction of such products to their diets may depend on their knowledge and understanding on nutritional issues, particularly in relation to iron.

Methods

500 men and women (age 30 ± 12 years) from Athens, Xylokastro, in South Greece and Lamia, in Central Greece participated to the study. Participants were asked about their knowledge in nutritional issues using 28 true/false/do not know questions. These “overall nutrition knowledge” questions were grouped as “general nutrition knowledge” and “iron nutrition knowledge” questions. Answers scored 1, −1 or 0 when correct, wrong or “do not know” respectively. Thus, three different scores were produced, specifically the “overall nutrition knowledge” score, ranging from −28 to 28 and from this, the “general nutrition knowledge” score, ranging from −10 to 10, and the “iron nutrition knowledge” score, ranging from −18 to 18. Perception and consumption of iron fortified products were evaluated and associated with the scores.

Results

Unadjusted logistic regression analysis revealed that one point increase of overall nutrition knowledge score was associated with 4.3% higher likelihood that the consumer believes that iron fortified foods have a positive role in diet (OR = 1.043, 90% CI 1.040-1.080). One point increase of iron nutrition knowledge score was associated with 20% higher likelihood of consuming iron fortified foods more often (OR = 1.200, 90% CI 1.074-1.340).

Conclusions

Consumer perception on iron fortified foods seems to be associated with nutrition knowledge and highlight the importance of focused nutrition education in consumer informed choices.     

Antimicrobial resistant genes associated with Salmonella from retail meats and street foods

We examined the antimicrobial resistance of Salmonella isolates from 300 meat products (raw beef, chicken meat and street foods). A total of 88 non-duplicate Salmonella from 66 (22.0%) retail meat and 22 (7.5%) street food samples were recovered and 11 serovars were identified. Among the 88 Salmonella isolates, the highest resistance was to tetracycline (73.8%), followed by sulfonamide (63.6%), streptomycin (57.9%), nalidixic acid (44.3%), trimethoprim–sulfamethoxazole (19.3%), ampicillin (17.0%), chloramphenicol (10.2%), cephalotin (8.0%), kanamycin (6.8%), ciprofloxacin (2.2%) gentamycin (2.2%), cefoxitin (2.2%), amoxicillin–clavulanate (1.0%) and amikacin (1.0%). Sixty-seven percent of the isolates (59/88) were multidrug resistant (MDR). Ten out of 17 resistance genes (bla_TEM-1, strA, strB, aadA, sulI, sulII, tetA, tetB, floR, cmlA) were detected. Twelve of the 59 MDR Salmonella isolates from serovars Typhimurium (6), Newport (3), Agona (1), Albany (1) and Weltevreden (1) had class 1 integrons. The gene cassettes identified were dfrA1, dfrV, dfrA12, aadA2, sul1 genes and an open reading frame orfC of unknown function. Four integron-positive isolates could transfer resistance phenotypes to the recipient strain, E. coli J53 via conjugation. These data revealed that the Salmonella isolates recovered from the retail meats and cooked street foods were resistant to multiple antimicrobials, which can be transmitted to humans through food products. The occurrence of mobile genetic elements such as integrons reiterates the roles of food of animal origins as a reservoir of MDR Salmonella.